For the Pasta:
In a saucepan over medium heat, add the butter and heavy cream. Bring to a gentle boil.
Reduce heat to a low simmer and add the minced garlic. Simmer gently for about 5 minutes, stirring occasionally, until slightly thickened and fragrant.
Stir in the Pecorino Romano cheese and continue to simmer on low until melted and smooth.
Add the Truffle Cacio e Pepe Seasoning and stir to combine. Keep warm on low heat.
For the Chicken Cutlets:
In a shallow bowl, combine the breadcrumbs with 1 tablespoon of the Truffle Cacio e Pepe Seasoning.
In another bowl, whisk the eggs with salt, pepper, the remaining 1 tablespoon Truffle Cacio e Pepe Seasoning, and 1 tablespoon water.
Dip each chicken cutlet into the egg mixture, then press firmly into the seasoned breadcrumbs to coat well.
Heat butter and olive oil in a skillet over medium heat.
Cook chicken cutlets until golden brown and cooked through, about 3–4 minutes per side. Remove and set aside.
To Assemble:
Toss the cooked fettuccine with the warm truffle cacio e pepe sauce until well coated.
Serve pasta topped with crispy chicken cutlets.
Drizzle additional sauce over the chicken before serving. Enjoy!
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